Beetroot & sweet potato dip with feta & dukkah

Beetroot & sweet potato dip with feta & dukkah

You can buy dukkah, the nutty, spicy Egyptian condiment, ready-made but it’s also a really lovely (and easy) thing to make. Enjoy it sprinkled on top of this dip by Tara Wigley. 

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Gluten freeVegetarianSource of fibre
  • Serves6
  • CourseAccompaniment
  • Prepare20 mins
  • Cook1 hr 15 mins
  • Total time1 hr 35 mins
  • Pluscooling


  • 1kg beetroot, trimmed and scrubbed (about 850g trimmed weight)
  • 1 large sweet potato (about 350g), scrubbed
  • 2 clove/s garlic, crushed
  • 1 red chilli, deseeded and roughly chopped
  • 250g Greek style natural yogurt
  • 60ml olive oil
  • 2 tbsp red wine vinegar
  • 20g pack dill, fronds picked
  • 100g feta (or soft, rindless goat’s cheese)


  • 50g blanched hazelnuts
  • 50g pine nuts
  • 3 tbsp coriander seeds
  • 2 tsp fennel seeds
  • 1 tsp cumin seeds
  • ½ tsp chilli flakes
  • ¼ tsp salt
  • 2 tbsp toasted sesame seeds (black and/or white)


  1. Heat the oven to 170ºC, gas mark 3. To make the dukkah, spread the hazelnuts and pine nuts out on a lined baking tray and bake for 13-15 minutes until golden. Meanwhile, toast the coriander, fennel and cumin seeds in a frying pan on a medium-low heat for 3-4 minutes, stirring often, until fragrant. Transfer to a food processor with the toasted nuts, chilli flakes and salt; pulse a few times until roughly broken up. Stir through the sesame seeds and transfer to an airtight container (it will keep for up to 3 weeks).

  2. Increase the oven to 220ºC, gas mark 7. Put the beetroot and sweet potato on a large baking tray and roast for about 1 hour, or until a knife inserted into the vegetables goes through easily. Remove from the oven and, once cool enough to handle, peel then roughly chop. Transfer to a food processor along with the garlic, chilli, yogurt, olive oil, vinegar and most of the dill (reserving a few fronds to serve). Whizz to combine, retaining a little texture; season and transfer to a serving bowl. Dot with the cheese, then sprinkle over a few tbsp dukkah. Scatter over the remaining dill and serve.


Typical values per serving when made using specific products in recipe


1,911kJ/ 460kcals



Saturated Fat












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